Cut the potatoes into 1 ½ inch sections, rinse and dry. Heat the oil in a heavy skillet. Brown the potatoes in the oil until lightly colored.

In another pan, heat the clarified butter over a medium-high flame. Cook asafoetida, cloves and cumin seed in ghee until aromatic. Add the chile, coriander and ginger and continue to cook for a minute longer.

Add water, salt and potatoes and bring to a boil. Reduce heat, cover and cook very gently for 25 minutes, or bake at 350 degrees F for 30 minutes, or until tender.